ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Asparagus with Grapefruit Sabayon

Photo: Thomas J. Story
Total time 1 hr

Serves 8

Although mousselike sabayon is usually eaten sweetened as a dessert, it can also be a savory sauce, as Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, learned from her grandmother. She prefers thin asparagus because they're fun to eat, like skinny fries.


  • Zest of 1 pink grapefruit plus 2/3 cup juice (from about 1 1/2 grapefruit)
  • 2 tablespoons sugar
  • 6 large egg yolks
  • 1/2 cup heavy whipping cream
  • 1/2 cup crème fraîche
  • About 1/2 tsp. kosher salt
  • 3 pounds (3 bunches) asparagus, preferably thin and with tightly closed tips
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon white pepper

Nutrition Information

  • calories 232
  • caloriesfromfat 76 %
  • protein 5 g
  • fat 20 g
  • satfat 9 g
  • carbohydrate 10 g
  • fiber 2.1 g
  • sodium 252 mg
  • cholesterol 191 mg

How to Make It

  1. Prepare sabayon: In a wide pot, bring 1/2 in. water to a bare simmer; reduce heat to maintain temperature. In a large, wide stainless steel bowl that sits in pot without touching water, whisk grapefruit zest and juice, sugar, and egg yolks to blend. Set over hot water and whisk vigorously with an over-under motion until sabayon doubles in volume and holds a soft shape in bowl, 10 to 12 minutes. Nest bowl in a larger bowl of ice with a little water until cool, 15 minutes.

  2. In a medium bowl, beat cream and crème fraîche with a mixer until soft peaks form. Fold into sabayon in thirds, taking care not to deflate. Season to taste with salt. Chill.

  3. Meanwhile, prepare asparagus: Preheat oven to 400°. Snap off woody ends of asparagus and trim on a diagonal. Divide asparagus between two rimmed baking sheets. Drizzle evenly with oil and sprinkle with salt and pepper; toss to coat.

  4. Roast asparagus until tender-crisp, switching pan positions halfway through, about 8 minutes. Serve hot, with sabayon.

  5. Make ahead: Sabayon, up to 3 hours, chilled.

Cook's Notes

Nutritional analysis is per serving with about 1/3 cup sabayon.